Each week, our Chefs prepare and procure unique cuts and styles of meat that you won’t find anywhere else. Our focus is on quality & we’re sourcing the finest ingredients available from a local single-sourced farmer. We are also notorious for bringing in amazing Full Blood Wagyu beef raised in the Pacific Northwest, as well as A5 Wagyu beef straight from Japan.
4523 California Ave SW
Seattle, WA 98116
We’re not your average butcher shop. We’re a boutique experience focused on exceptional quality and complete transparency. All our beef, pork, and chicken are sourced exclusively from a single, sustainable farm in the Pacific Northwest and our commitment to sustainability means we use the whole animal.
We offer a wide range of specialty cuts, from well-known favorites to unique options with the goal of full transparency meeting full deliciousness.
Check our out specialty cuts here:
The New York Strip Is Cut From The Beef Short Loin And Has Intense Flavors With Bold, Beefy Notes
Highly Regarded As The Most Tender And Popular Cuts Of Meat. The Tenderloin Sits Between The Ribs And Backbone
The Zabuton Meaning “Little Pillow” In Japanese Is A Primal Cut From The Chuck. In Wagyu, This Cut Is Marbled With Fat Making It Tender & Rich
French For Flank Steak, This Is A Highly Flavorful Cut Of Meat Taken From The Underbelly Of The Cow
The Tomahawk Or Bone-In Ribeye Is A Well Marbled, Thick & Buttery Ribeye With At Least 5 Inches Of Rib Bone Attached
This Lean And Rare Cut Comes From The Shoulder Or Chuck Of The Steer. This Is The Second Most Tender Cut Of The Cow After The Tenderloin
Flavorful Pieces Of Meat That Are Thinly Sliced Across The Rib Section Of Beef Bones Around ½ Inch Thick
A High Quality Meat With Plenty Of Marbling, The Delmonico Steak Is Sort Of Like A Mini-Ribeye
Toro Beef Is A Fattier, Thinly Sliced Cut Of Beef That Is Packed With Tons Of Flavor
One Of The Leanest Cuts, Flank Steak Is Taken From The Abdominal Muscles Or Lower Chest Of The Cow
The meat shop isn’t all about the meats. Our Senior Mixologist, Sarah, not to mention one of the most talented mixologists across the West Coast, will bring you her bottled and ready-to-pour high end cocktails, housemade cocktail syrups & garnishes. Drink up!
These are the same rubs we use at the restaurant as well as at our own houses! From beef to lamb to rabbit, we have every kind of seasoning you would want to marinate your meat in.
Each week, our Chefs prepare and procure unique cuts and styles of meat that you won’t find anywhere else. Our focus is on quality & we’re sourcing the finest ingredients available on the market with sustainability and care in mind from a local single sourced farmer.
We’re redefining what it means to source our ingredients locally and sustainably. All of our meats are raised and harvested on a single farm in the PNW (Pure Country) by 3rd generation farmers, so there is full traceability. The cattle is raised 75% on pasture, finished on local barley & dry aged for 21 days. Lady Jaye isn’t just selling Hollywood cuts either. We’re utilizing every cut from Zabutons, Skirts, Bavettes, Toros, Tri Tips, Dino Ribs and even Flat Irons. Full transparency, full sustainability & fully local.
We carry premium steaks, ribs, accouterments and more! Our Butcher Shop in West Seattle is open starting at 10am.
We knew West Seattle was the best spot for LJ Meats—and here’s why. Residents of West Seattle take pride in supporting local businesses. Because sustainability is so important to them, it was crucial they knew it was for us too. A butcher shop that sources meat ethically and uses eco-friendly practices fits right in. With plenty of beaches, parks, and hiking trails, West Seattle attracts people who appreciate and seek healthy living and quality ingredients, all things we at LJ Meats promote.
Stay in the know on all things cuts and cocktails.
Calling All Chefs and Restaurant Owners!
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From the creative minds of the Lady Jaye team comes Little Jaye, South Seattle's newest bakery, coffee and pastry obsession.
